Categories: Chicken
Ingredients
- Chicken and Marinade
- 5 chicken thighs, skin on, bone in (Note 1)
- 1 - 2 lemons, zest + 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1 tsp salt
- Rice
- 11/2 tbsp olive oil, separated
- 1 small onion, finely diced
- 1 cup long grain rice (Note
- 11/2 cups chicken broth / stock
- 3/4 cup water
- 1 tbsp dried oregano
- 1 tsp salt
- Black pepper
- Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Directions
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Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
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To Cook
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Preheat oven to 180C/350F.
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Remove chicken from marinade, but reserve the Marinade.
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Heat ½ tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
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Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
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Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
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Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
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Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
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Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.